- 1 loaf (day-old) French bread, cut in 1-inch slices
- 1 small onion, finely chopped
- 1 small sliced zucchini
- 1/2 red pepper, finely chopped
- 4 ounces shredded copoundy or Monterey Jack cheese
- 4 ounces shredded cheddar cheese
- 8 large eggs
- 2 cups skim milk
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Place the sliced French bread in a greased 9 x 13-inch baking dish. Spread the veggies and cheese evenly over the bread. Whisk the eggs, milk and seasonings and pour over the top.
Bake 1 hour or until lightly browned. Can be refrigerated overnight and baked in the morning.
Recipe reprinted by permission of <I>Sherwood Forest B&B, MI<. All rights reserved.
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